Sagaponack Corn Pudding Recipes
SAGAPONACK CORN PUDDING
Make and share this Sagaponack Corn Pudding recipe from Food.com.
Provided by TXOLDHAM
Categories Cheese
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375. Grease baking dish.
- Saute corn and onion in the butter over medium high heat for 4 minutes. Cool slightly.
- Whisk together milk, half-and-half and eggs. Slowly whisk in cornmeal and ricotta cheese. Add basil, sugar, salt and pepper. Add the corn onion mixture and the grated cheddar cheese. Pour into the greased baking dish. Sprinkle top with additional grated cheese.
- Place the baking dish in a larger pan and fill with water half way up the side of the baking dish. Bake for 40 to 45 minutes until a knife inserted in center comes out clean.
- Serve warm.
Nutrition Facts : Calories 460.1, Fat 28.7, SaturatedFat 16.5, Cholesterol 197.3, Sodium 1065.1, Carbohydrate 39.4, Fiber 3.8, Sugar 6.2, Protein 16.5
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- Whisk together the eggs, milk, and half-and-half in a large bowl. Slowly whisk in the cornmeal and then the ricotta. Add the basil, sugar, salt, and pepper. Add the cooked corn mixture and grated Cheddar, and then pour into the baking dish. Sprinkle the top with more grated Cheddar.
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